8 Favorite Recipes Using Chickpea Flour (+ a giveaway) by Lindsey | Dolly and Oatmeal

happy friday! just in case you're looking for some, i'm popping in for a bit of weekend inspiration! before i developed an entire cookbook based around chickpea flour, i used it quite frequently in my daily life, and here on the blog.  some of you may remember a few of the recipes highlighted here, or if you're a newer visitor you may have missed them all together! no worries, though! i've put together 8 of my all-time favorite savory chickpea flour recipes for you :)  there's a vegan pizza dough recipe, a falafel recipe, savory waffles (!), and a protein packed chickpea salad with the chickpea flour-based tzatziki from my book!

and i'm not sure if you're aware, but 2016 is the international year of pulses!  what are pulses you ask?  they're the delicious, edible seeds of plants in the legume family, like: lentils, beans, and chickpeas.  i'm always trying to get my plant protein on - especially since i've been pregnant. when i was developing my book i quickly came to realize that, in particular,  chickpea flour was endlessly versatile and could be used in just about any application.  along with the recipes below, my book also highlights savory recipes like chickpea flour noodles, pasta-like spaetzle, dressings made from chickpea flour (they're not weird, i promise!); and a slew of sweet baked goods like a birthday cake, cookies, and some super delish almond butter brownies!  so if you'd like, you can join me in taking the pulse pledge you can do so here and pledging to make pulses a larger part of your diet :)  

*giveaway: my book, Chickpea Flour Does It All made its debut just over 5 months ago!  so, in celebration of that, and in celebration of pulses in general, i'm giving away a copy to one of you all!  to enter: leave a comment below about your favorite dishes using pulses! giveaway will close friday, september 16, 2016, at 5pm EST. (open to US and Canada only.)

this post was created in partnership with USA Pulses & Pulse Canada.  all opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going! 

chickpea & avocado tzatziki salad  this salad is a year-round favorite, and a quick meal to throw together.  whether for lunch, or as a side for dinner, it's hearty and light at the same time.  plus, the chickpea flour-based tzatziki recipe makes enough servings for plenty of leftovers, or to use as a dip! 

zucchini-basil chickpea waffles with tomato & shaved fennel salad  waffles for dinner is always something i can totally get down with!  these savory waffs are made with zucchini and basil, but feel free to substitute shredded carrots in for the summery zucchini, or another herb for the basil.  the salad on top can also be swapped for a more seasonal-friendly option.  i would think that a root veg slaw (maybe beets) with a zippy dressing would be fun here. 

chickpea pizza with garden pesto & caramelized balsamic shallots  this recipe comes right out of my book, and it's a weekly favorite in our house!  while the pizza dough does call for other flours besides chickpea (brown rice, sorghum, and arrowroot), this blend is only used to give it a more familiar flavor and texture.  i particularly love using a baking stone to provide a more even flow of heat, making the bottom crisp up really nicely and offer the dough those air bubbles we all know and love!  plus, it's vegan friendly as well!

kabocha squash biscuits (with black lentil & kale chili)  whether you're making this complete dish (which i gently nudge you to), or just making the biscuits themselves, you'll end up with a baked treat that's nourishing and cozy.  these kabocha squash biscuits can be made with any winter squash puree, whether it's butternut, acorn, or pumpkin.   

chickpea flour flatbread with new potatoes & fresh basil  this is a super versatile flatbread recipe that can be topped with your go-to toppings, or whatever ingredients you have on hand.  the recipe is super easy to put together, doesn't call for yeast and a quick resting period.  

mung bean, chickpea & cilantro falafel tacos  the chickpea flour and mung beans give these falafel a double dose of protein, while the cilantro and spices give them tons of awesome flavor.  i love throwing them in a brown rice, or sprouted corn tortilla, topping with a simple avocado-radish salad, and a lemony tahini sauce.  they're good for on-the-go, or just a fun lunch or dinner. 

za'atar spiced chickpea crackers  these crackers were so good and have been such a staple in my house, that they made it into my book.  they're crisp, flavorful, and perfect for any dip.  their toppings can be super versatile as well.  i've made them with shredded nori and sesame seeds, as well as a garlic & herb mix.  have fun and play around!

summer socca salad with burst tomatoes & roasted zucchini another year-round go-to is socca.  anyone who has made it probably knows that it can be made plain, with any and all add-ins, topped with various toppings, made as pizza, or as a side companion to most dishes.  i love topping socca with simple salads in the summer, grains and beans in the colder months, or served alongside soup or eggs.   

black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf) by Lindsey | Dolly and Oatmeal

this chili is a variation of a recipe that i've been making for years - plentiful, warming/soothing, and super substantial.  i guess there's some nostalgic here, as it was one of the first meals i made when i moved out of my parents house and into my own apartment. it was a meal i could be proud that i was able put together, and something that would feed and nourish me all week long.  and when me and frank moved in together we would prepare it together too - summer squash chili in the warmer months, and a sweet potato or winter squash variety in the cold winter months.  it's the kind of a mildly labored preparation that encourages cuddling up to a hot stove, as wind gusts find their way through the crevices in our windows. i generally serve a chili like this over a healthy mound of starchy rice, but there's this biscuit recipe that i've been working on for quite some time that i was super excited to pair with this chili pot, but also to share with you all!  

the biscuits are a slight modification on a recipe from my cookbook (!!!, more on that later!), and they're kind of my favorite thing to make these days. first of all, they're all the "free's": gluten-free, vegan, soy free, etc., etc., and they check off two of my requisite biscuit boxes:  tender and flaky.  so, if i lived in a world where everyday-eats and thanksgiving collided, this would be my go-to.  but if you're not into chili for a thanksgiving alternate, scrap it and just make the biscuits! they can be served alongside basically anything or on their own (i'm pretty sure me and frank ate an entire serving for dinner one night with a side of broccoli).  excuse me while i sneak away and go make another batch ;) also, i've updated the sidebar of the blog for you all (--->), with some of my favorite thanksgiving-ish dishes!

wishing you all a cozy, peaceful holiday. i'll catch you in a couple of weeks! xo's!

black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf)

if you don't have kabocha squash on hand any other winter squash or sweet potato puree will work as an alternative. and both canned or homemade puree can be used for the biscuits. for the chili, feel free to sub in a diced winter squash variety or a root vegetable like parsnips/carrots, etc., or use collards for the kale, or quinoa instead of lentils.


| makes 6 two-inch round biscuits |

  • 1 cup chickpea flour
  • 1/2 cup sorghum flour
  • 1/2 cup  arrowroot
  • 1 tablespoon mixed herbs (i used freshly chopped thyme + oregano)
  • 2 teaspoons organic cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • freshly ground pepper
  • 3/4 cup kabocha puree*
  • 1/4 cup extra virgin olive oil 
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • extra almond milk, for brushing (or, if dairy-free, you can also use an egg wash)


| serves 4-6 |

  • 3 shallots, diced
  • 1 large sweet potato (or 2-3 small sweet potatoes), diced
  • 3 cloves garlic, minced
  • 1 28-ounce can fire roasted crushed tomatoes
  • 1 cup low-sodium vegetable broth (or water)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked papprika
  • 4 large kale leaves, roughly chopped (about 3 cups)
  • 1/4 cup chopped parsley, extra for serving
  • 1 cup cooked black beluga lentils

*to make the kabocha puree, preheat oven to 400Β°F and line a baking sheet with parchment.  slice the squash in half and rub the cut side with a bit of olive oil. place the squash half facedown on the baking sheet and roast for 35-40 minutes, until the flesh is tender.  let cool completely before using.



  • preheat the oven to 425Β°F and line a cookie sheet with parchment paper, set aside. whisk together the flours, arrowroot, herbs, sugar, baking powder, baking soda, salt, and pepper to taste.  in a separate bowl, whisk together the kabocha puree, milk, oil, and vinegar.  using a rubber spatula to mix the wet ingredients into the dry until dough begins to come together, then turn it out onto a floured surface and use your hands to bring the dough together to form a rectangle with a 1-inch thickness.  use a 2-inch round biscuit cutter and punch out 6 biscuits, re-rolling as needed.  brush the tops and sides of the biscuits with almond milk (or an egg wash) and bake, rotating halfway through, until the tops and edges of the biscuits are golden brown, about 13-15 minutes. serve the biscuits warm. 


  • heat oil in a large soup pot over medium heat, once the pot is hot, add the shallots and saute until soft and translucent, about 3 minutes.  add the sweet potato and garlic and stir, saute until garlic is fragrant, about 1 minute.  add the crushed tomatoes, water, and spices and bring it all to a simmer; cover the pot and turn the heat down to a low simmer, cook until the potatoes are tender and the liquid has reduced to half and the chili has thickened considerably, about 30 minutes.  then add the kale and parsley and cook until wilted, about 2 minutes.  lastly, turn off the heat and add the lentils, stir until combined.
  • plate the biscuits and cut them in half, spoon a helping of chili between the biscuit halves and serve with a few extra pinches of chopped parsley.


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